Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 ea Chickens; cut up
Water to cover
1 ea Loaf bread; crust removed
1 cn Evaporated milk
2 tb Aji chile powder, or
-substitute New Mexican
1 ea Onion; minced
1 ts Cumin
1/2 ts Coriander
Freshly ground black pepper
1 c Grated Parmesan cheese
1/2 c Walnuts; peeled and finely
-ground
4 ea Hard-boiled eggs; sliced

Cook the chickens in boiling water until tenbder, about 25 minutes.
Shred the chicken and set aside.
Soak the crustless bread in the milk in a separate container. Add
the chile powder and mix.
Place the onion in a skillet with the oil and saute. When the oil
comes to a boil, add the salt, cumin, coriander, and pepper to taste.
Cok the mixture for a while, then add the soaked bread, mashed
smooth. Next add the shredded chicken and the grated cheese. Simmer
for 20 minutes, covered, checking to see that the mixture does not
burn. Then add the walnuts, stirring to blend them in. Serve hot,
garnished with hard-boiled eggs.

Authors' heat scale: Medium.

_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt,
Mary Jane Wilan, Melissa T. Stock Prima Publishing, 1995 ISBN
1-55958-484-X Typos by Jeff Pruett

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